Stuffed Peppers with Crab and Prosciutto
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The unique flavor of these stuffed peppers comes from the combination of real crab meat and Italian pancetta. This appetizer will become a favorite at your party. The crab meat is mixed with sliced ham, onions, eggs, cornflakes, and mayonnaise. The filling is then spooned into bell pepper halves, topped with additional pieces of prosciutto, and baked until crispy. For a more interesting look, use peppers of different colors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of lump crab meat
- 1 cup crushed cornflakes
- 170g thin slices of prosciutto, cut into 1cm pieces.
- 2 tablespoons mayonnaise
- 4 green onions, thinly sliced (0.5 cup)
- 1 large egg, room temperature
- 1/8 - 1/4 tsp cayenne pepper (optional)
- 2 small red bell peppers, stemmed, halved crosswise, and seeded and core removed
- 2 small yellow bell peppers, stemmed, halved crosswise, seeds and membranes removed
- Olive oil to drizzle
- 1.5 cups lightly salted vegetable or chicken broth
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Recipes with similar ingredients: sweet pepper, crab meat, cornflakes, green onions, prosciutto, ground cayenne pepper
Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven and preheat the oven to 200°C.
- In a medium bowl, combine crab, cornflakes, half the prosciutto, mayonnaise, green onions, egg, 1 teaspoon salt, and cayenne pepper, if using.
- Spoon the filling evenly over the bell pepper halves. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the stuffed peppers in a single layer in a 9 x 13-inch glass baking dish or a small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes.
- Transfer to a platter and serve.
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